Directions

1. 1. Preheat oven to 425° Fahrenheit.
2. 2. In a large bowl, add 3 cups Oatsome Organic Oat Flour Blend, baking powder, baking soda, sugar and salt. Whisk until combined.
3. 3. Add cold grated butter to the dry ingredients and pinch the butter into the dry ingredients pinch the butter into the dry ingredients until crumbly.
4. 4. Combine the vinegar and pumpkin puree in a separate bowl. Make a well in the center of the butter flour mixture and pour the pumpkin into the well.
5. 5. Mix until combined with a spatula or sturdy spoon. The less you touch the dough with warm hands the better, but you do not need to worry about overworking the flour since it is gluten free.
6. 6. Sprinkle the 1/2 cup of oat flour onto a work surface and turn the dough out directly on top of the flour. Sprinkle the top of the dough with a bit of the flour and press into a flatter disc, about 1 inch thick.
7. 7. Using a sharp knife or a bench scraper, cut the disc into four sections and stack one on top of the other. Squish the dough tower into another flatter disc and repeat once more. This process is what helps create flakey layer in the dough.
8. 8. Flatten out into another 3/4”- 1” thick and cut into desired shapes.
9. 9. Place the biscuits on a parchment lined baking sheet and optionally brush the tops with an egg wash or a bit of heavy cream.
10. 10. Bake for 15-20 minutes until slightly golden on top and the biscuits have puffed up into little delicious towers.
11. 11. Enjoy your Pumpkin Biscuits!